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Serves : MAKES ONE 10 1/2-INCH TART SHELL

This simple, flaky pastry comes from cookbook author Lydie Marshall.Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

In a food processor, combine the flour, butter, sugar and a pinch of salt. Pulse until the mixture resembles coarse meal and transfer to a bowl. Add 2 tablespoons of the cold water and toss gently with a fork; add up to 1 more tablespoon of water if the dough seems dry. Gather the dough into a ball and flatten slightly. Wrap in wax paper and refrigerate for at least 1 hour.

Step 2    

On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 10 1/2 -inch fluted tart pan with a removable bottom. Trim the edge and prick the bottom. Freeze the shell for at least 30 minutes before baking.

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